Breakfast Bonanza: Cornbread Pancakes with Maple Syrup
Get ready to indulge in a sweet and savory breakfast treat that combines two American classics: cornbread and pancakes! This mouthwatering recipe features a unique twist on traditional pancakes, with a crispy cornbread crust and a rich, maple syrup infused with toasted pecans.
Make-Ahead Magic
One of the best things about this recipe is its flexibility. You can prepare the batter up to 12 hours in advance, refrigerate it, and simply stir it before cooking. This makes it perfect for busy mornings or weekend brunches.
The Perfect Syrup
The star of the show is undoubtedly the maple syrup, flavored with brown butter and toasted pecans. This sweet and nutty accompaniment takes the dish to the next level. To make it, simply melt butter in a saucepan over medium heat, add chopped pecans, and cook until toasted. Then, add pure maple syrup and bring to a boil before removing from heat.
Pancake Perfection
To make the pancakes, start by heating your oven to 200°F and arranging a rack in the middle. In a medium bowl, whisk together egg, oil, and milk, then set aside. In a large bowl, combine flour, cornmeal, sugar, and baking powder. Add the milk mixture and stir until just combined, leaving the batter slightly lumpy.
Cooking the Pancakes
Heat a large griddle or skillet over medium heat, then test it by sprinkling cold water. If it bounces and sputters, it’s ready to use. Ladle in the batter, 1/4 cup at a time, and cook until bubbles cover the top. Flip and cook the other side until golden brown, then transfer to a baking sheet to keep warm. Repeat with the remaining batter and serve immediately with the maple syrup.
Ingredients
For the syrup:
- 2 tablespoons unsalted butter
- 1/3 cup chopped pecans
- 3/4 cup pure maple syrup
For the pancakes:
- 1 large egg, beaten
- 1/4 cup vegetable oil, plus more for the griddle
- 1 2/3 cups whole milk
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
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